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  • Sweet potato(whole) 1.8 kg
  • Olive oil(for brushing) 50.0 ml
  • Heirloom tomatoes(sliced) 1.0 kg
  • Cracked black pepper(to serve)
  • Avocado 1.8 kg
  • Feta cheese (crumbled) 200.0 g
  • Balsamic glaze 150.0 ml
  • Extra virgin olive oil(to serve)
  • Micro herbs(to serve)


  1. Method

    • Cut sweet potato into long slices, about 2.5 cm thick. Brush with olive oil and bake until tender. Set aside to cool.
    •  Chop tomatoes and remove flesh from avocados.
    • Top slices of baked sweet potato with chopped tomatoes, salt, cracked black pepper, and a drizzle of Knorr Professional Hollandaise Sauce.
    • Top once more with avocado, feta, salt, cracked black pepper and some Balsamic glaze.
    • Drizzle extra virgin olive oil and garnish with a sprinkle of micro herbs to serve.